High gluten flour 100

Dry yeast 0.5

Brown sugar 12

Salt 1.8

Yeast seed 30

Condensed milk 4

Ice water 30 (reserved increase or decrease)

Milk 10

Eggs 15

Pumpkin sauce 20

Butter 15

Stuffing: pumpkin puree, pumpkin seeds and potatoes.

How to make pumpkin potato bread with natural yeast?

Stir all the materials to form a film. Make a circle and the dough will be 2.5 times larger.

Take out 80g/ tablet.

Roll to relax 15 minutes, press the dough with the palm of your hand to discharge air, roll it out with a rolling pin, wrap it in stuffing, and close it.

Put into a baking tray for secondary fermentation.

After fermenting to twice the original size, brush the egg liquid on the dough surface to decorate with pumpkin seeds, or do not brush the egg liquid to sieve flour for decoration.

Preheat oven 180 degrees, bake 15 minutes.

Natural yeast

skill

1, the importance of adding proper amount of yeast. If all the self-made natural yeast is used, the bread will be too sour and affect the taste, and the fermentation power will be insufficient, and the volume will become smaller, resulting in prolonged fermentation time.

2. Adding 0.3%-0.5% dry yeast can not only keep the charming flavor of natural yeast, but also improve the problems of hard taste and large tissue holes.

3. Toast and prepared bread can be added, and European bread can be left out.